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Chili 'N' Cheese Grits Recipe

100% would make again

Although I live in a big city, I'm really a country cook. Most of our friends laugh about eating grits, but there's never any leftovers from this recipe.—Rosemary, West, Las Vegas, Nevada

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6-8 Servings
Prep: 20 min. Bake: 30 min.

Ingredients

2 cups water
2 cups milk
1 cup grits
2 egg yolks
1 cup (4 ounces) shredded cheddar cheese, divided
1/4 cup butter, cubed
1 can (4 ounces) chopped green chilies, drained
1 teaspoon salt

Directions

In a large saucepan, bring water and milk to a boil. Add grits; cook and stir over medium heat for 5 minutes or until thickened.
In a small bowl, beat egg yolks. Stir a small amount of hot grits into yolks; mix well. Return all to the pan, stirring constantly.
Add 3/4 cup cheese, butter, chilies and salt. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1-1/2 cups) equals 228 calories, 13 g fat (8 g saturated fat), 92 mg cholesterol, 526 mg sodium, 20 g carbohydrate, 1 g fiber, 8 g protein.

Chili 'N' Cheese Grits published in Casserole Cookbook , p273

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